Homemade maamoul: fragrant Middle Eastern cookies
Maamoul is a small cake emblematic of the Middle East, appreciated during celebrations and great moments of sharing. This homemade version combines a shortcrust pastry made from very fine semolina and flour with a generous center of halva, a sesame confectionery with a delicately crumbly texture. Orange blossom water brings a fresh, floral note that balances the sweetness of the filling.
To obtain soft biscuits, work the dough just enough to bring the ingredients together: prolonged kneading will make it firmer. Resting in a cool place is essential, because it allows the semolina to hydrate and facilitates shaping. Traditionally, each ball is pressed into a sculpted maamoul mold, then removed from the mold with a quick tap.
Without a mold, you can use pastry tongs, a cookie stamp or simply draw designs with a fork. During cooking, carefully monitor the coloring: the maamoul should remain light on top, with a barely golden base. After complete cooling, a veil of icing sugar highlights their reliefs and gives them an elegant finish.
Serve them with coffee, mint tea or an infusion. Stored in an airtight container, they retain their texture for several days and can therefore be prepared in advance.
Ingredients for 20 maamoul
- 200 g de semoule très fine
- 150 g de farine
- 100 g de beurre doux à température ambiante
- 60 g de sucre glace, plus un peu pour la finition
- 1/2 cuillère à café de levure chimique
- 1 pincée de sel fin
- 75 à 100 ml d’eau de fleur d’oranger
- 180 g d’halva nature ou au chocolat
- Un peu de farine ou de semoule pour le moule, si nécessaire
The keys to a successful maamoul
- Fondant dough: mix without kneading to preserve the shortbread texture.
- Balanced fragrance:add the orange blossom water gradually.
- Controlled cooking : keep the biscuits pale with a slightly golden base.
- Conservation: store the cold maamoul in an airtight container.
Vary the filling with dates, pistachios or nuts according to your desires.
